I'm obsessed with soup. I'm pretty sure I've started a previous post with the same sentence, so it's obvious that I go through phases - or food obsessions, like last week when all I craved was eggs with kale, or this ongoing obsession with avocados that leaves my Pinterest board full of ways to serve avocados, whole, mashed, or chopped. We missed a couple of weekend lunches consisting of warm bowls of soup served with a chopping board laden with runny brie and other cheeses and gluten free lentil crackers or garlic rosemary rolls, and I was suddenly feeling a pang of guilt for neglecting my inner love of winter (you know those cozy days by the fire, just you, a warm drink, and not much else?). I guess it's just been too darn sunny lately - oh, by no means am I complaining - I've been able to get out and enjoy runs through the trails, and I finally feel as if I can plan things without the deterrence of a sudden rain shower to stop me, but I needed to cozy up to a large bowl of soup and feel the warmth of comforting flavours again.

I noticed on my run this weekend that an entire blossom tree was blooming with small pink buds, when only last week it had just one branch showing the first signs of spring. Below the windows of our house too we can see the movement of warmer weather, and with it little red breasted robins that hop around our yard and peck at the ground for worms.

I am overly excited for summer, winter was warmer this year, so without the usual excitement of waking up to a white winter wonderland covered in snow unexpectantly, we keep our sights on the promise of sun with a change to spring, and out of habit, kept our rain boots, jackets, and umbrellas neatly lined up by the door and ready to use.

I couldn't help myself when the clouds covered the sky yesterday, and the house filled with an unexpected chill. This soup could even be enjoyed cold in the summer, but we agreed on the much needed warmth with our over-sized sweaters and thick socks. I made a list of needed ingredients, and after facing the brisk wind to scooter to the store, I was ready to prepare and cook in the kitchen.

We've been enjoying the rich tastes of all different types of squash throughout this year's winter season, from spaghetti, to my favourite butternut squash, all delicious in various cooking techniques and recipes. So to pair the sweet flavour of squash with the strong and comforting aroma of ginger, this soup came out as the perfect blend of warmth and flavour to be enjoyed all year round. I've also been experiencing headaches for these past few weeks, it may have been caused by stress from deadlines and exams at school, so the fragrance of ginger with every spoonful was a definite cleanser, and I felt the effects immediately, something I must keep in mind for the future, and when things start getting stressful again as school breaks to exam period.

It's a great change from the sweetened tetra-pack soups we often find ourselves relying on, lost in the laziness of winter days, which are almost too addicting, and you begin to wonder what ingredients are really in it. Don't worry, this soup has nothing but fresh, whole ingredients, all easily accessible from your local store, and a healthy change in routine for lunch, or even dinner.

Fragrant, warm, and creamy. A delicious blend of winter vegetables and winter flavours for a comforting meal. Enjoy this soup right off the stove, or store it in an airtight container for a later date. Pair it with gluten free crackers for dipping, and be transported right back to holiday time, when everything is filled with warmth and everything is comforting.
Makes 4 large servings

Halve and seed the butternut squash, then cut it into 2 inch chunks. Transfer to a bowl and set aside.

Using the largest holes on a cheese grater, shred the ginger. Set aside.

In a wide-rimmed skillet, heat the grape seed oil over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally. Cook until the vegetable soften, about 5 minutes.

Add the ginger and garlic, and stir in until fragrant, approximately 1 minutes.

Add the butternut squash and stock and increase the heat to bring to a boil. When bubbles begin to form, reduce the heat to medium low, cover partially, and simmer about 25 minutes. The butternut squash should be tender.

In a blender, process the soup in batches until smooth. Return it to the saucepan and season with salt and pepper. Reheat over medium low heat, or store in an airtight container once cool for up to 3 days.

Ladle into bowls, and top with a spoonful of plain Greek yogourt. Serve immediately.